Moroccan Brown Lentil Recipes

MOROCCAN LENTIL STEW

Steps:

• Stir hot water and tomato bouillon together in a bowl until dissolved.
• Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
• Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
• Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

MOROCCAN CHICKEN AND LENTILS

Steps:

• Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
• Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
• Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
• Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)

MOROCCAN-SPICED SCALLOPS WITH LENTILS

Steps:

• Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
• Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.

MOROCCAN MEATBALL AND LENTIL BAKE WITH COMPANY!

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• MEATBALLS:.
• Mix the garlic, cumin, coriander and cinnamon, salt & pepper together.
• Break up any lumps in the minced beef and add the spices, finely diced onion and the beaten egg.
• Mix together well, using your hands.
• Shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
• Roll them into the flour and heat up the olive oil in a large frying pan.
• Fry them in batches - do not overcrowd the pan - fry until golden brown, are firm & keeping their shape.
• Put the meatballs to one side.
• LENTILS:.
• Heat up the olive oil in the same frying pan as the meatballs were cooked inches.
• Fry the garlic and onion over a low heat until translucent & golden but not brown.
• Add the spices and then the lentils and stir them around to get a good coating of the oil.
• Add the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots.
• Give them all a good stir and cook over a low heat for about 2 minutes.
• Pour the lentils into a large ovenproof dish and place the meatballs on top. Scatter the cherry tomatoes around the meatballs.(They look good if kept on the vine).
• Cover and cook for about 1 hr, or until the sauce has thickened.
• Take the cover off for the last 10-15 minutes and allow the meatballs & cherry tomatoes to brown.
• Remove the cinnamon stick before serving.
• Whilst the meatball & lentil bake is cooking, prepare and cook the vegetable accompaniment.
• Take a large wok and heat up the olive oil.
• Add the fennel bulb, onions & carrots and stir well.
• Add the brown sugar, stir well & turn up the heat. Cook the vegetables until they are tinged brown on the edges and the sugar has completely dissolved.
• Turn the heat down and add the vegetable stock, cover the wok and cook for about 30 minutes or until the vegetables are tender but still holding their shape.
• Add the orange juice and mix well, cook without a lid for a further 5 minutes.
• Pour into a serving dish & garnish with grated orange zest, fennel seeds and some of the green fronds from the fennel.
• Serve alongside the meatball and lentil bake.
• Garnish the meatball & lentil bake with some of the green fronds from the fennel bulbs.
• Flatbreads, rice or couscous would also be good accompaniments, if needed, for this meal.

MOROCCAN BROWN LENTIL

Steps:

• WASH AND PICK THROUGH THE LENTILS, LET SOAK FOR 5 MINUTES, DRAIN.
• IN A POT HEAT 2 TBSP OLIVE OIL AND SAUTÉ ONION APPROX 3 MINUTES TILL TRANSLUCENT, ADD GARLIC AND SAUTÉ 1 minute ADD LENTILS, TOMATOES, CELERY, CARROTS AND POTATO. SAUTÉ FOR 3 ADDITIONAL MINUTES, ADD SPICES, CHICKEN STOCK AND WATER TO COVER, BRING TO A BOIL, 3 MINUTES. COVER AND SIMMER TILL TENDER APPROXIMATELY 35 MINUTES (ADD MORE WATER IF NEEDED).
• WHILE LENTILS ARE COOKING, IN A SEPARATE PAN ADD RESERVED OLIVE OIL, ADD MINCED GARLIC, CORIANDER AND THE FRESH CILANTRO, FRY FOR APPROXIMATELY 2 MINUTES.BE CAREFUL NOT TO BURN YOUR GARLIC. ONCE SOUP IS COOKED ADD THE CILANTRO/CORIANDER MIXTURE AND LET SIT FOR ABOUT 10 MINUETS TO ALLOW THE MIXTURE TO INFUSE THE SOUP.
• Enjoy.
• More recipes at,.
• http://food4memories.com.